Peach Melba Slightly Twisted

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup sugar
• 1 tablespoon light corn syrup
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 2 cups sweet riesling wine (not dessert wine)
• 1/4 cup sugar
• 1/2 vanilla bean, split lengthwise
• 4 large ripe peaches, halved pitted
• 1 pint vanilla ice cream
• 2 (6 ounce) containers fresh raspberries

Recipe

• 1 sauce do ahead: caramel can be made 1 week ahead. let cool completely. transfer to a small bowl, cover, and chill. rewarm slightly before serving.
• 2 sauce: cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved.
• 3 increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with a wet pastry brush to dissolve sugar crystals, until syrup turns a deep amber color, 7-8 minutes.
• 4 remove from heat; immediately and carefully add cream (mixture will bubble vigorously). add butter and salt and whisk until smooth. let cool slightly.
• 5 peaches do ahead: can be made 1 day ahead. keep chilled.
• 6 peaches: combine riesling, sugar, and 2 cups water in a large saucepan; scrape in seeds from vanilla bean; add bean. bring to a boil.
• 7 add peaches; bring to a simmer. cook over medium heat, turning once or twice, until tender when pierced with a sharp knife but still holding their shape, 5-7 minutes.
• 8 transfer mixture to a large bowl. let peaches cool completely in liquid. cover; chill until cold, about 2 hours.
• 9 assembly: remove peaches from liquid. working with 1 peach at a time, use a paring knife to make a small nick in the skin. hold the skin between the knife and your thumb and pull off skin in strips; discard skin. place 1-2 peach halves in each serving glass or bowl; top with ice cream and raspberries. drizzle caramel sauce over.